I love French desserts. I’ve never been to France, but when I go, I’m just going to eat non-stop. French croissants and baguettes for breakfast, macarons and eclairs for snacks; I could go on and on.
French desserts always seem to have such a sophistication to them. So when I came across this apple cake by Marie-Helene, which was published in Dorie Greenspan’s Around My French Table, I knew I would have to check it out.
I had a few too many apples laying around. Perfect time for cake making.
Apple cakes are usually pretty easy to put together, and this one was no exception. Even though the cake was easy to make, I made one little booboo. Can you tell? Maybe if you’ve seen some other versions of Marie-Helene’s French apple cake…
I added too many eggs! The eggs were listed right before the number of apples in the ingredient list. And so instead of reading 2 eggs, I read 4. Double the amount. I think it made the batter a little more dense, but it still tasted good. But looking at other cakes, my crumb doesn’t look nearly as tender. I also feel like I added too many apples even though I followed the recipe and put in four. Four apples chopped up is a lot of apples.
Marie-Helene’s Apple Cake published in Dorie Greenspan’s Around My French Table, recipe found on Two Peas and Their Pod
|Marie-Helene’s French Apple Cake|
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 4 large apples (it’s suggested you use 4 different kinds)
- 2 large eggs
- 3/4 cup sugar
- 3 tablespoons dark rum
- 1/2 teaspoon pure vanilla extract
- 8 tablespoons unsalted butter, melted and cooled
- Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan (I lined mine with parchment paper). Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
- Whisk the flour, baking powder, and salt together in a small bowl.
- Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
- In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter.
- Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.
- Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.